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    Food Service Manager VI - Oakland, United States - Oakland Unified School District

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    Full time
    Description

    BASIC FUNCTION: Organize, lead, and participate in the food service operation at an assigned cafeteria, ensuring compliance with food quality, quantity, health, and sanitation requirements; provide work direction to staff.

    DISTINGUISHING CHARACTERISTICS:

    • Nutrition Services Manager I - responsible for leading food services operations with a daily participation of less than 150.
    • Nutrition Services Manager II - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Service Manager III - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Services Manager IV - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Services Manager V - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Services Manager VI - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Services Manager VII - responsible for leading nutrition services operations with an average daily participation.
    • Nutrition Manager VIII - responsible for leading nutrition services operations with a daily participation of 3000 +

    REPRESENTATIVE DUTIES: Incumbents may perform the following essential functions:

    • Organize, lead, and participate in the food service operation at an assigned cafeteria.
    • Oversee food production and preparation activities.
    • Review menus and meal counts to ensure necessary food items are available.
    • Assure compliance with safety and sanitation regulations.
    • Train staff in related procedures.
    • Coordinate site reviews for quality service standards.
    • Report problems to the Field Supervisor.
    • Complete purchase requisitions.
    • Supervise storeroom operations.
    • Assist in merchandising department programs.
    • Train and provide work direction to staff.
    • Maintain equipment and supplies.
    • Prepare and maintain reports and records.
    • Operate equipment in the cafeteria.
    • Estimate food quantities and requisition supplies.
    • Attend meetings related to food service operations.

    MINIMUM QUALIFICATIONS:

    TRAINING, EDUCATION, AND EXPERIENCE: High school graduation and three to five years of experience in quantity food preparation.

    LICENSES AND OTHER REQUIREMENTS:

    • Completion of Nutrition and Menu Planning.
    • Valid Food Safety Certificate.
    • Employment eligibility clearance.

    KNOWLEDGE AND ABILITIES:

    KNOWLEDGE OF:

    • Food service operations.
    • Quantity food preparation.
    • Kitchen equipment and measurements.
    • Sanitation and safety practices.
    • Record-keeping techniques.
    • Training principles.

    ABILITY TO:

    • Plan and oversee nutrition service operations.
    • Estimate food quantities.
    • Operate cafeteria equipment.
    • Train staff.
    • Maintain records and prepare reports.
    • Follow directions.
    • Work independently.
    • Establish effective relationships.

    WORKING CONDITIONS:

    ENVIRONMENT: Food services environment.

    PHYSICAL DEMANDS:

    Dexterity of hands and fingers; standing for extended periods; lifting objects.

    NON-DISCRIMINATION POLICY:

    The organization does not discriminate based on various factors.


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